Greek Gigantes With Tomato & Dill Deserves Some Patience

This is a rich, rustic Greek dish and the longer you cook the onions and capsicum, the better these beans will be. Photo / Ella Mittas

Big, bold, beany goodness from Melbourne food writer Ella Mittas new cookbook Ela! Ela!.

These beans are one of the first things my Yiayia taught me to make. The most crucial element in this recipe is to be patient when cooking out your onions and capsicums before you add in the tomato. The longer you cook them out, the sweeter your result will be.

Ela! Ela! by Ella Mittas, $40, published by Murdoch Books.

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